Heat the oil in a saucepan over medium heat. Add onion, carrot and garlic; stir often until vegetables begin to brown (5-7 minutes).

Add red lentils and broth to the pan. Bring to a boil, then reduce heatand simmer, uncovered, until lentils are almost tender (about10 minutes). Add escarole or chard and stir until wilted (about 3 min). Increase heat to high and bring stew to a boil. Add tomato, sherry or wine, and rosemary/thyme. Return to a boil, then turn off heat and add pepper.

Ceri, I have no clue why 897 is there. It was on the template. I could try to change it if I feel like mucking around with them symbols n stuff. Kate, it was a delicious meal (I shared it with Jamie). The soup is much more tasty than you would think from reading the recipe.